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Inji Curry

Inji curry is a sweet and sour curry with ginger as its key ingredient.It is an important thodu curry in Kerala sadhya.This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness.Its health benefits are also tremendous and there is a popular saying that this one curry is equivalent to a hundred curries. The aroma of fried ginger,the heat of chillies, the sourness of tamarind and the sweetness of jaggery makes this dish special. There are different version of this recipe. In North Kerala, it is known as puli inji and is a milder. This is a southern version. This goes well with rice and also with idlis and dosas.

Thinly sliced Ginger- 3  cups
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery grated-1 tbs
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.

Clean ginger and cut it  into thin round slices and and fry in oil till brown and crispy and make this into a course  powder using a mixer.
Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning
Heat oil in a pan( use the same oil used for frying the ginger) and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( or better switch off the flame to avoid burning, mix well and then back to the stove) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger.  Add salt and tamarind pulp( extract pulp with 1/2 cup pf water). Allow this to simmer and oil to separate. Finally add grated jaggery and mix well. Inji curry is ready. You can store this in room temperature for up to two weeks.
Note: Jaggery is optional. It adds a little sweetness to the curry.

Happy Vishu
Wishing all my friends and readers a very happy and prosperous New Year!

Try this..
Hope you will all enjoy..


  1. Yummy and healthy recipe.. looks very tempting !!

  2. Oh yes suja,this is somewhat a different version of inji curry we make in central Kerala..But it looks so pretty and tempting..fabulous presentation..

  3. Oh my its my all time fav with curd rice...nothing can beat the combo :) beautiful clciks

  4. Ahhh nice Inji curry. My parents are going to India for a month in a week or so. I asked Amma to make some inji curry for my sis and I before she leaves. Yours look so yummmmmmmm :)

  5. Curry looks so mouthwatering . Already slurping by looking at it.

    Hamaree Rasoi

  6. yummy and delicious curry :)

  7. Inji curry is looking awesome..I can just taste it..mmm..this will be excellent with curd rice.

  8. what a delicious combination superb

  9. Inji curry looks yummy! The right color...loved the jar in the pic...

  10. you are making me crave for some rice and yogurt!slurp!

  11. very tempring and tangy inji to have it with hot piping rice.

  12. Ente fav annu inju curry..Ethu kandittu kothi aayittu vayya..Ee Vishuvinu ethu undakkendenne vicharichatha, ee pic kandittu ennu thanne undakkan thonnunnu..

  13. Inji curry looks out of the world,salivating..

  14. superb too adipoli

  15. Yummy looking- loved your cute pots too!

    US Masala

  16. Vayayil boat irrakam...athare vellam vannu :)...

  17. very new dish for me ut sounds delicious use of ginger in inovtive way

  18. Njanum innu inji curry post cheythittu undu. Adipoli.

  19. very delicious and superb inji curry !!

  20. Inji curry looks fantastic,delicious...

  21. New to ur space n happy to follow u for more wonderful recipes..

    Do visit me when u get time dear .

  22. Inji curry adipoli ayeetindulo

  23. Tempting recipe..looks delicious

  24. Wow! It's very healthy! Love the colour.

  25. Wonderful presentation and Ingi curry looks awesome.

  26. The inji curry looks really nice. How much is its shelf life...have never tried making it at home, however just love this delight served at the corner of the sadya ela. The inji thayir is yet another fav. Loved ur presentation.

  27. drooling over this...........

  28. That looks super delicious...very inviting picture. Gives an instant craving

  29. vaayil vellam varunnu SujA,,,,,`ithu kittiyal nalathekku oru pani kuranju,,,happy Vishu dear :)

  30. Looks superb and very nice pictures

  31. oh adipoli!!! entha color?? All set for tomrw??

  32. I must say I loved the Jar as well :)

  33. mouthwatering and delicious curry:)

  34. i loved the color, jar and everything abt it. this, curd and rice is all I need today..

  35. loved the colorful inji curry......mine is ready too for the sadya...
    Happy Vishu to u.....

  36. Your Inji curry sounds great and the pictures are beautiful!

  37. we never cook them at home, but used to enjoy it in restaurants and marriages....would love to try yum!

  38. Happy Vishu to you too :)
    I love inji curry..looks so nice :)


  39. Happy Vishu! Love the inji curry!

  40. absolutely yumm pls send the bottles.. perfect for curs rice...

  41. wow.fantastic preparation...yummy n tasty..
    Tasty Appetite

  42. Ah, adipoli!! That's one of my all time favorites, never tire of eating it. In fact, I can have that whole jar by myself- without company ;)

  43. Yummy inji curry is my favourite. Your version is so nice.

    Hamsamalini Chandrasekaran,

  44. Hope u had a grand vishu suja! i make the puli-inji, this one is tempting, nice post !

  45. Thanks all for stopping by and for the sweet comment and wishes:)
    @ Vandana, the shelf life of this is more than a month. If you fry the ginger till crispy and reduce the gravy till oil separates you can preserve it just like pickle.

  46. I tried this recipe this afternoon. The inji curry was very tasty but somehow mine did not look tempting like yours, Suja. The curry I made had had more of a reddish colour than black. I think I'll have to try it again. Could you plz post some rasam recipes?

  47. Hi Xina,
    Thanks for stopping by and for the feedback..I am so happy that you liked it..this is my grandmothers recipe and I thank her for this

    Please don't worry about the color,mine was also like that when I tried for the first time..try cutting the ginger into very thin rounds slices this will ensure even browning while frying..fry till it is nice and will continue to change color even after it is removed from oil. Simmer the gravy in low flame till oil separates.
    Will surely post rasam recipe..thanks so much for your support and encouragement..

  48. I like injjikkary ഇ ഞ്ചി ക്കറി This is yummy!!!
    Thanks for sharing

    1. So happy that you like the recipe,my family favorite too,do try it..have a great weekend!


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